Veganuary – Fusion Style Risotto

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20181223_153012This recipe is taken from Allergy Free Food.

Ingredients

2 tablesoon olive oil

2 large onions, sliced

2 garlic cloves

175g butternut squash peeled and chopped

1 fennel bulb, chopped

250g Italian Arborio rice

600ml vegetable stock

1 bay leaf

1 aubergine, diced

125g shiitake mushrooms, sliced

125g frozen peas

125g firm tofu, cubed

salt and pepper

chopped parsley, to garnish

olive oil, to serve

Method

Heat the oil in a large heavy-based frying pan, add the onions, garlic, butternut squash and fennel and fry gently for 10 minutes without browning, stirring frequently.  Stir in the rice and cook for 3-4 minutes.  Add the stock and bay leaf and season with salt and pepper.  Bring to the boil and simmer for 15 minutes.

Add the aubergine and mushrooms and stir well.  Cover the pan and continue simmering for 10 minutes, stirring occasionally.  Stir in the peas, adding a little boiling water if all the liquid has been absorbed.

Add the tofu and contine cooking for 5-10 minutes or until the rice is tender and all the liquid has been absorbed.  Taste and adjust the seasoning and discard the bay leaf.

Pile the risotto on to a hot serving dish and garnish with parsley.  Serve drizzled with a little olive oil.

Serves 4

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